Abstract
The sensory attributes of thick porridges made from different composite flours in neutral, citric acid or sodium bicarbonate media was identified using instrumental methods and modified quantitative descriptive analysis. The results showed that composite flours with high cassava concentrations had lower pasting temperatures but higher peak, breakdown, final and setback viscosities than the cereal-rich flours. The onset pasting temperatures of alkali-treated slurries were higher (p < 0.05) than for the neutral- or acid-treated slurries. Acid-treated slurries had higher (p < 0.05) peak viscosities than neutral- or alkali-treated slurries. Acid-treated slurries had higher (p < 0.05) breakdown viscosities as compared to the neutral slurries. The toughness and work of shear of thick porridge ranged between 0.21 - 0.58 kg and 0.83 - 5.95 kg·mm, respectively. Thick porridge cooked in alkaline media was significantly darker (p < 0.05) than that made in neutral or acid media. Principal component analysis identified four major principal components (PCs) that accounted for 87.6% of the total variance in the sensory attribute data. The principal component scores indicated that the location of each porridge along each of the four scales corresponded with attributes associated with sodium bicarbonate aroma and taste (PC1); cassava aroma and hardness (PC2); colour of thick porridge (PC3); and finger millet/sorghum aroma (PC4). Thick porridges targeting specific consumer groups in sub-Saharan Africa can be developed by appropriate choice of flours and pH thereby forming the basis for commercial production of thick porridges for different population categories in sub-Saharan Africa with diverse sensory expectations of the product. Key words: Colour, texture, thick porridge, quantitative descriptive analysis.
Highlights
IntroductionThick porridge ( known as stiff porridge) is an important source of calories for millions of people in sub-Saharan Africa
Thick porridge is an important source of calories for millions of people in sub-Saharan Africa
Acidic thick porridge is made by cooking flour in water containing lemon or tamarind pulp, and is known as tô in Burkina Faso and Mali and kunun tsamiya in Nigeria (Murty and Kumar, 1995; Taylor and Emmambux, 2008)
Summary
Thick porridge ( known as stiff porridge) is an important source of calories for millions of people in sub-Saharan Africa. Acidic thick porridge can be made from spontaneously fermented slurry, and includes umqo and umpokoqo (or phuthu) in South Africa, motogo wa ting (ting or bogobe) in Botswana, aceda in Sudan, dalaki in Nigeria and nsima in Malawi (Mlotha et al, 2016; Murty and Kumar, 1995) Alkaline thick porridge, such as tô in Mali, is made by cooking the flour with wood or peanut hull ash extract or potash (Murty and Kumar, 1995; Da et al, 1982; Scheuring et al, 1982)
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